The easiest Vietnamese Baguette recipe : Bánh Mì. Spray water on the "Bánh mì" and both sides of the oven. The perfect Vietnamese baguette or Bánh Mì is deliciously light, crispy, and chewy. In this recipe, I teach you how to get the authentic taste and texture that makes this traditional Vietnamese bread so wonderful – because the best Bánh Mì sandwich needs to be made with the best bread!

The easiest Vietnamese Baguette recipe : Bánh Mì Meanwhile, cut the baguette almost all the way through, then p Put the carrot in a small bowl and cover with the vinegar and a small pinch of salt. Mix the mayonnaise and sriracha or sweet chilli sauce and spread over the inside of the baton. Add the cucumber slices, then the chicken, carrot, herbs and chilli. You can cook The easiest Vietnamese Baguette recipe : Bánh Mì using 8 ingredients and 17 steps. Here is how you achieve it.

Ingredients of The easiest Vietnamese Baguette recipe : Bánh Mì

  1. Prepare 300 g of all purposes flour.
  2. Prepare 150 g of bread flour.
  3. You need 40 ml of cold fresh milk.
  4. It’s 1 of cold egg (50g).
  5. Prepare 220 g of ice water.
  6. It’s 3 g of instant dry yeast.
  7. Prepare 20 g of sugar.
  8. It’s 3 g of salt.

Whisk the garlic and ginger together in a small shallow dish along with the soy sauce, fish sauce, lemongrass paste and honey. Add the pork belly strips, making sure. Spray the baguettes with water using a clean kitchen spray bottle. Spray the tops of the baguettes with water again.

The easiest Vietnamese Baguette recipe : Bánh Mì instructions

  1. In a standing mixing bowl, mix dry ingredients together. Remember to put salt and yeast in a different corner. Make a well in the centre, add the icing water, cold milk, and cold egg. Stir until it make a wet paste. Use the dough hook to knead the dough in a stand mixer until the dough starts to windowpane texture. It took me 20 minutes..
  2. Form a ball. Cover by a kitchen towel and rest about 20’..
  3. After 20 minutes..
  4. Devide it into 8 equal pieces about 95g for each. Cover by a kitchen towel and rest about 10 minutes..
  5. 5. Flour your work surface and hand with about 1 tablespoon of flour. Roll the dough into a long cylindrical shape about 17cm-20cm, depends on your baguette mould..
  6. Spray water 3 times onto “Bánh mì”. Transfer the dough to the baking tray and put it in to a warm place (in to off oven- and let it proof until it is double in size for about 60 minutes in summer time). I don’t have 2 baguette moulds so I put it in to a loaf pan. 😊.
  7. Meanwhile, put 2 ceramic cups of hot water in 2 corners at the lowest rack of electric oven. Position the oven rack in upper third of oven. Preheat the oven to 250oC with fan force mode..
  8. To slash the baguette, use a Scissor or a razor blade, keep it at 45° angle, and make a quick and determined slash across the dough lengthwise. Spray water on the “Bánh mì” and both sides of the oven. Bake immediately after slashing..
  9. After the first 5 minutes, spray water once on the baguettes. 5 minutes later, spray water the second times and the last 5 minute is the 3rd to make crispy crust and soften the inner. Reduce the oven on to 200oC, turn off fan mode and rotate the baking tray to bake the baguettes evenly..
  10. Bake until golden brown..
  11. Love the crispy thin crust!.
  12. Soft inner!.
  13. And hollow inner!.
  14. Banh mi is best eaten as a sandwich bread..
  15. Can served with pork or chicken liver pate for a healthy breakfast!.
  16. Served with Borderlaise Sauce or Curry Beef or Curry Chicken..
  17. Note: Pls make and bake as the above instruction, you’ll succeed!.

Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door. Banh mi – the actual baguette is my idea of eating heaven. It is light and fluffy on the inside and crispy on the outside. The crust is golden and thin, it makes an irresistible crackling noise when its held and then bitten. French baguettes will do if you can make your own banh mi but it is not the same perfection.

source: cookpad.com